MINI VEGGIE BURGER PITAS
"I love making these for Meatless Mondays. I'm a fairly proud meat eater, but once a week, I take a break and go full veg for dinner."
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
- Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
- Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside.
- Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.
- For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine.
Nutrition Facts : Calories 340, Fat 7 grams, SaturatedFat 1 grams, Sodium 720 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 15 grams
GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE
Easy grilled dinner ready in just 30 minutes! Flavorful ground beef burgers perfect for Mediterranean meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 17
Steps:
- Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
- Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
- Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.
Nutrition Facts : Calories 240, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 540 mg, Sugar 6 g, TransFat 1/2 g
VEGGIE BURGER PITAS
Sliced onion, mushroom, bell pepper and a dill-cucumber topping bring a healthy amount of flavor to these baked burgers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
- Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
- In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 4 g, TransFat 0 g
GYRO PITA BURGERS
The mild seasonings in these burgers give them mass appeal. Pita bread is a nice change of pace from the usual hamburger buns. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- For the cucumber sauce, line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a large bowl. Cover and refrigerate for at least 4 hours or overnight., Drain and discard liquid; set yogurt aside. Place cucumber in a colander over another bowl; sprinkle with salt. Let stand for 15 minutes; discard liquid., In a large bowl, whisk oil and vinegar until blended. Stir in the garlic, reserved yogurt and cucumber; cover and refrigerate until serving., For gyro burgers, in a large bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture and mix well. Shape into four oval patties., Grill, covered, over medium heat for 6-7 minutes on each side or until a thermometer reads 160°. Serve in pita bread with sliced cucumber and cucumber sauce.
Nutrition Facts : Calories 532 calories, Fat 27g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 798mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 2g fiber), Protein 29g protein.
PITA BURGERS WITH CUCUMBER-YOGURT SAUCE
Make and share this Pita Burgers with Cucumber-Yogurt Sauce recipe from Food.com.
Provided by BrendaM
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
- In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture
- Reserve.
- Shape ground beef into four 1/2-inch thick patties.
- Sprinkle remaining herb mixture over both sides of patties.
- Heat large nonstick skillet over medium heat for 5 minutes.
- Place patties in hot skillet and cook 6-8 minutes, turning once.
- Patties should be cooked to an internal temperature of 160°F.
- To serve, place a burger in each pita half.
- Add two tomato slices and yogurt sauce as desired.
Nutrition Facts : Calories 310.7, Fat 12.3, SaturatedFat 5, Cholesterol 75.5, Sodium 404.5, Carbohydrate 21, Fiber 1.2, Sugar 3.7, Protein 27.4
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